I always am asking Siri when I cook when various meats are done. It would be something easy for the hundreds of cookbooks I own to have somewhere easy to access so consider this reference. You can always find it and hopefully it will assist in making your meat come out perfectly every time.
PORK
- Pork loin, pork chops, roasts, and tenderloin are cooked at 145 degrees
- Ground Pork needs to be cooked to 160 degrees so if making pork burgers or meatballs.
- Pork Shoulder needs to be cooked to about 160 degrees as well because of the fat and thickness of the tissue.
POULTRY
- Chicken/Turkey birds, breasts, thighs and ground cooked to 165 degrees
BEEF
- Rare 125 degrees, Medium rare 135 degrees, Medium 145 degrees, Medium Well 148 degrees, well done is 160.
- Steaks and roasts cooked to 145 degrees and ground to 160 degrees
LAMB
- Medium Rare is 135 and allow to rest to 145, Medium Well is at 150 allow to rest to 160
- Chops and Roasts to 145 degrees and ground to 160 degrees
GAME
- Ground Venison 160 degrees
- Venison Steaks/loin/roasts 145 degrees
- Rabbit 160 degrees
BISON
- Ground 160 degrees
- steaks/roasts 145 degrees
